Chewy Garae-tteok Japchae: Super Simple Rice Cake Stir-fry
Chewy Garae-tteok Japchae: Super Simple Rice Cake Stir-fry
A Quick and Easy Garae-tteok Japchae Recipe for Your Table
Enjoy the festive dish of Japchae in a simpler and more special way with chewy garae-tteok (Korean rice cakes)! This fusion Japchae features generously cut rice cakes combined with abundant vegetables and meat, satisfying both taste and texture.
Main Ingredients- 500g Tteokguk-tteok or sliced garae-tteok (can be frozen)
- 150g Pork (for japchae)
- 50g Square ham or your favorite ham (approx. 1/4 block)
- 1/2 Red bell pepper
- 1 Small green bell pepper
- 1/3 Carrot
Pork Marinade- 2 Tbsp Soy sauce
- 1 tsp Minced garlic
- 2 Tbsp Oligodang (corn syrup)
- Pinch of black pepper
- 1 Tbsp Rice wine (or cooking wine)
- 2 Tbsp Soy sauce
- 1 tsp Minced garlic
- 2 Tbsp Oligodang (corn syrup)
- Pinch of black pepper
- 1 Tbsp Rice wine (or cooking wine)
Cooking Instructions
Step 1
First, prepare the pork for japchae. In a bowl, combine the pork with all the marinade ingredients: 2 Tbsp soy sauce, 1 tsp minced garlic, 2 Tbsp oligodang, a pinch of pepper, and 1 Tbsp rice wine. Mix gently with your hands until the marinade coats the pork evenly. Let it marinate for about 10 minutes. This step will make the pork tender and flavorful.
Step 2
Now, let’s prepare the vegetables. Wash the red bell pepper, green bell pepper, and carrot thoroughly. Remove seeds from the peppers and julienne them into strips about 0.5cm thick and similar in length. Slice the ham into similar-sized pieces. It’s best to cut them slightly thick so they don’t break apart easily during cooking.
Step 3
Heat a wide pan over high heat. Add the marinated pork and stir-fry until it’s about halfway cooked (most of the pink color is gone). Then, add the sliced ham and continue to stir-fry together. Cooking the ham with the pork allows the ham to absorb the pork’s flavors and seasoning, making it even more delicious. (You can substitute fish cake for ham for a delicious variation.)
Step 4
Prepare your rice cakes. If using tteokguk-tteok (soup rice cakes), gently rinse them in cold water to separate any stuck pieces. If using firm garae-tteok, use scissors to cut them into large, bite-sized pieces, about 2-3cm long. (I used pre-cut and frozen garae-tteok, which I thawed before use.) Make sure the rice cakes aren’t too thick, as this helps them absorb the sauce better and cook faster.
Step 5
Once the pork and ham are partially cooked, add all the prepared vegetables (bell peppers, carrot) to the pan and stir-fry until they begin to soften slightly. Then, add the japchae seasoning ingredients: 1.5 Tbsp soy sauce and 1 tsp sugar. Stir well to combine everything. If the mixture seems too dry while stir-frying, add a little bit of the reserved water (about 1 cup total) to keep it moist. (Adjust the sugar amount to your personal preference for sweetness.)
Step 6
Check if the rice cakes are tender and chewy. Once they are cooked through, reduce the heat to low. Stir in 1 tsp of sesame oil and 1 Tbsp of toasted sesame seeds to add a nutty aroma. Turn off the heat immediately. Adding sesame oil at the end preserves its fragrant flavor.
Step 7
Your Garae-tteok Japchae is ready! It’s a delightful fusion dish where the chewy texture of rice cakes meets a medley of colorful vegetables. Unlike traditional tteokbokki, the rice cakes offer a satisfying chewiness, making this a hearty and delicious meal that the whole family can enjoy!
